Delicious Chicken and Vegetable Lasagna

This lasagna was the star of the dinner party, with guests eagerly returning for seconds.

Ingredients

• 9 lasagna noodles, cooked al dente
• 2 cups cooked shredded chicken (rotisserie chicken works wonderfully)
• 1 cup fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas, trimmed and halved
• 1 cup diced yellow bell pepper
• 1 cup baby spinach leaves
• 1 cup shredded carrots
• 2 cloves garlic, minced
• ½ cup fresh basil, chopped
• 2 tablespoons olive oil
• 3 cups Alfredo sauce (homemade or high-quality store-bought)
• 2 ½ cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese

Preparation

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Sauté the minced garlic for about 1 minute until fragrant.
3. Season with salt and pepper, then add the sugar snap peas, carrots, bell pepper, and asparagus. Sauté the vegetables for 3-4 minutes until they are just tender. Stir in the basil and spinach until wilted, then remove from heat.
4. Grease a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.
5. Layer three lasagna noodles over the sauce, followed by half of the sautéed vegetables, half of the shredded chicken, a third of the remaining Alfredo sauce, 1 cup of mozzarella, and ⅓ cup of Parmesan. Repeat the layers once more.
6. Place the final layer of noodles on top and sprinkle with the remaining mozzarella, Parmesan, and Alfredo sauce.
7. Cover the dish with foil and bake for 25 minutes. Remove the foil for the last 15 minutes of baking, allowing the cheese to bubble and brown.
8. Let the lasagna rest for 10 minutes before slicing and serving.

Tips and Variations

• For a vegetarian option, replace the chicken with additional seasonal vegetables like leeks or green onions.
• No-boil noodles can save time and absorb the flavors beautifully.
• For added crunch, sprinkle a mixture of breadcrumbs and grated Parmesan on top before baking.
• If you prefer a different flavor, try using a béchamel sauce with Pecorino Romano cheese instead of Alfredo.
• Fresh herbs like basil or parsley added just before serving can enhance both the presentation and flavor of the dish.

Enjoy this vibrant and flavorful lasagna at your next gathering!